Wrap tortillas in foil. Heat in a 350* oven for 10 minutes to soften.
Meanwhile, for filling, cook ground beef and onion till meat is brown and onion tender. Drain. Stir in black beans, undrained tomatoes with chili peppers, and chili powder. Simmer, uncovered 5 minutes or to desired consistency.
Reserve 1/2 cup filling, set aside. Spoon one-eighth of the remaining filling onto each tortilla just below center. Fold bottom edge of tortilla up and over filling. Fold opposite sides of tortilla in, just till they meet. Roll up from the bottom. Top with some of the reserved filling. Sprinkle with green onion.
NOTES : Serve these meaty burritos with Quick-to-Fix Spanish Rice. Heat together 2 cups cooked rice, 1 cup chopped tomato, and one 4-oz can diced green
chili peppers.
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